Pumpkin Butterscotch Fudge Bars

48
Servings
10 min
Preparation Time
25 min
Cook Time
Ingredients
Rating

Pumpkin Butterscotch Fudge Bars have a cookie base with a smooth and creamy fudge topping. This decadent oatmeal fudge bar recipe combines a variety of yummy flavors including coconut, pumpkin, butterscotch, marshmallows and nuts.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

Cookie Base
1 cup all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
3/4 cup firmly packed brown sugar
1/2 cup chopped walnuts
1/2 cup flaked coconut
3/4 tsp pumpkin pie spice
1/2 tsp baking soda
12 tbsp butter or margarine, melted
Fudge
16 Medjool Dates, pitted
3/4 - 1 cup evaporated milk
1/4 cup LIBBY'S® 100% Pure Pumpkin
1 ½ tsp pumpkin pie spice
1/4 tsp salt
1 cup butterscotch chips
3/4 cup chopped walnuts, divided
1 tsp vanilla

Cooking Instructions

Heat oven to 350°F.
Line 15 x 10-inch jelly-roll pan with foil.
For cookie base, combine flour, oats, brown sugar, nuts, coconut, pumpkin pie spice and baking soda in medium bowl; mix well.
Stir in butter; mix well.
Press into jelly-roll pan.
Bake 13 to 15 minutes or until lightly brown.
Cool in pan on wire rack.
For fudge, add dates, salt, vanilla, and milk (starting with ¾ cup of milk) into a high powered blender or food processor and blend until mixture is smooth and there are no date chunks detectable.
Add more almond milk, 1-2 Tablespoons at a time, if needed to help the blending process or to thin the fudge.
Fold-in the melted butterscotch and pumpkin puree
Drizzle over or spread over cookie base and top with chopped walnuts.
Use immediately or store in the fridge for later.
Cut into bars.

Key Products

Quaker® Oats-Old Fashioned

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

Heat oven to 350°F.
Line 15 x 10-inch jelly-roll pan with foil.
For cookie base, combine flour, oats, brown sugar, nuts, coconut, pumpkin pie spice and baking soda in medium bowl; mix well.
Stir in butter; mix well.
Press into jelly-roll pan.
Bake 13 to 15 minutes or until lightly brown.
Cool in pan on wire rack.
For fudge, add dates, salt, vanilla, and milk (starting with ¾ cup of milk) into a high powered blender or food processor and blend until mixture is smooth and there are no date chunks detectable.
Add more almond milk, 1-2 Tablespoons at a time, if needed to help the blending process or to thin the fudge.
Fold-in the melted butterscotch and pumpkin puree
Drizzle over or spread over cookie base and top with chopped walnuts.
Use immediately or store in the fridge for later.
Cut into bars.